Cheesy Veggie-Stuffed Meatloaf + Giveaway: Low-Carb Cooking with Your Instant Pot

Cheesy Veggie-Stuffed Meatloaf is from the Low-Carb Cooking with Your Instant Pot cookbook. This homestyle, breadcrumb-free comfort food is jam-packed with veggies, healthy fats and three cheeses.

I am excited to share this recipe and my “Low-Carb Cooking with Your Instant Pot” book review. Try this tasty cheesy veggie-stuffed meatloaf in your Instant Pot, and enter for a chance to win your own copy of the book by August 31, 2019.

Almost everyone I know in my life owns an Instant Pot now, even those who don’t cook so much. Instant Pot combining pressure cooking and programmability, has brought so many new possibilities into the kitchen! But I dare to say, most of us haven’t realized the possibilities, until we read an Instant Pot cookbook or two.

The newest one in my hands right now is Low-Carb Cooking with Your Instant Pot, released on August 13, 2019 on Amazon, by Emily Sunwell-Vidaurri and Rudy Vidaurri. Emily and Rudy are not first time cookbook authors – they previously published the cookbook Amazing Mexican Favorites with Your Instant Pot (my review here), and Emily has written The Art of Great Cooking with Your Instant Pot, which contains all gluten-free and nutrient-rich restaurant-worthy recipes.

My Low-Carb Cooking with Your Instant Pot Cookbook Review

It may surprise you to see all what Instant Pot can do, even for folks with various dietary needs and preferences. I am always happy to see cookbooks that make people’s life easier, by having recipes to support their dietary preferences and lifestyles. You will find low-carb focused recipes in the “Low-Carb cooking with your Instant Pot” cookbook, but there is so much more.

• The book features 80 fast and easy meals – ideal for busy families
• All of the recipes are made with real, whole food, naturally gluten-free and low-carb ingredients (no processed ingredients, many recipes are keto or paleo friendly)
• This book is NOT dairy-free, therefore you will see dairy show up in low-carb forms such as grass-fed butter, cheese and heavy cream
• For sweeter dishes, the recipes use erythritol, instead of high-carb sweeteners
• Most dishes are familiar comfort foods people already love, recreated for Instant Pot
• The cookbook features full-color photography for each recipe, making it easy to cook and visualize the dishes

Low-Carb Cooking with Your Instant Pot contains 6 sections. Here is the recipe breakdown:

• Comfort foods without the carbs (9 recipes)
• Quick low-carb weeknight meals (19 recipes)
• Simple casseroles and delicious quiches (5 recipes)
• Easy-peasy soups and stews (23 recipes)
• Healthy fixings to complement the meal (14 recipes)
• Sweet indulgences without the guilt (10 recipes)

This book is meant for everyday low-carb home cooking, so I think readers are going to be really appreciative of popular comfort food recipes that everyone in the family already love! There is no shortage of them in this cookbook, and I can’t wait to try the following classics:

• Healthy Pesto Chicken Alfredo (page 14)
• Spicy Buffalo Chicken Wings (page 25)
• Low-Carb Green Bean Casserole (page 29)
• Takeout-at-Home Asian Chicken and Broccoli (page 33)
• High-Fat Shrimp Scampi (page 69)
• Hearty Clam Chowder (page 85)
• Perfect Replica French Onion Soup (page 90)
• Creamy Tomato Bisque (page 93)
• Thai Carrot-Coconut Soup (page 98)
• Classic Beef and Veggie Stew (page 125)
• Italian Wedding Soup (page 126)
• Healthy Baba Ghanoush (page 134)
• Garlic-Herb Brussels Sprouts (page 138)
• Healthy Szechuan Eggplant (page 149)
• Vibrant Lemon Bundt Cake (page 163)
• Sugar-Free Raspberry Cheesecake (page 167)

And then there are plenty of recipes to put your creative side in training and keep us inspired in the kitchen. For example:

• Sugar-Free Raspberry Pork Loin (page 54)
• Butter Lovers’ Lemon-Dill Scallops (page 58)
• Healthy Alaskan Cod with Tomato-Olive Tapenade (page 61)
• Cauliflower Pizza Casserole (page 72)
• Healthy Zucchini-Mint Soup (page 101)
• Herbed Turnip-Artichoke Soup (page 110)
• Nourishing Crab Bisque (page 118)
• Caramelized Fennel and Turnips (page 146)
• Low-Carb Sour Cream Coffee Cake (page 175)

Enter to Win: Low-Carb Cooking with Your Instant Pot

I am excited to give away 1 copy of the “Low-Carb Cooking with Your Instant Pot” cookbook. Thank you Emily Sunwell-Vidaurri, Rudy Vidaurri and Page Street Publishing Co. for providing a copy to my readers!

GIVEAWAY RULES

• This giveaway will be open from August 13 and will close on August 31, 2019, at 12:00 am EST.
• This giveaway is open to Canadian and US residents.
• One winner will be selected via Rafflecopter and contacted via email so please provide a valid email address below and record your entries in Rafflecopter. It’s recommended that you add yang {at} yangsnourishingkitchen {dot} com to your email address book to ensure that you will receive the announcement in your inbox should you win.
• The winner is required to respond within 48 hours to claim the prize.

HOW TO ENTER

Required Entry:

• Subscribe to blog updates from Yang’s Nourishing Kitchen and record your entry in Rafflecopter below.

Bonus Entries (optional):

• Follow Yang’s Nourishing Kitchen on Facebook and record your entry in Rafflecopter below.
• Follow Recipes to Nourish on Facebook and record your entry in Rafflecopter below.
• Follow Yang’s Nourishing Kitchen on Instagram and record your entry in Rafflecopter below.
• Follow Recipes to Nourish on Instagram and record your entry in Rafflecopter below.

Record Your Entries:

Be sure to record your entries in the Rafflecopter app to be eligible for the give away. A random winner will be selected in Rafflecopter on August 31, 2019. Already a blog subscriber or a follower on social media? These are qualified entries. Just confirm your existing entries again in Rafflecopter, and thank you for being a returning reader!

a Rafflecopter giveaway

Can’t wait for the give away? Buy the book here.

Recipe Sneak Peek: Cheesy Veggie-Stuffed Meatloaf

The thought of meatloaf just makes my mouth water! I am all for packing in as much vegetables into the meatloaf too. It’s a no brainer to choose the cheesy veggie-stuffed meatloaf to share with you all! Be sure to use the highest quality ingredients possible, such as organic vegetables, grass-fed cheese and meat, something the author of the book and I both promote and encourage you to do.

Here is the cheesy veggie-stuffed meatloaf recipe, reprinted with permission from page 17, Low-Carb Cooking with Your Instant Pot.

Cheesy Veggie-Stuffed Meatloaf

This homestyle, breadcrumb-free comfort food is jam-packed with veggies, healthy fats and three cheeses. It’s extra special served with Low-Carb Turnip and Celery Root Mash (page 133) and Garlic-Herb Brussels Sprouts (page 138). It cooks in less than half of the time it would take to bake a meatloaf too!

_{Recipe reprinted with permission from Low-Carb Cooking with Your Instant Pot by Emily Sunwell-Vidaurri & Rudy Vidaurri, Page Street Publishing Co. 2019. Photo Credit: Emily Sunwell-Vidaurri}

5 from 9 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 25 minutes

Cook Time: 32 minutes

Total Time: 57 minutes

Servings: 4 people

Calories: 434kcal

Author: Emily Sunwell-Vidaurri & Rudy Vidaurri

Equipment

• Instant Pot

Ingredients

• 2 tbsp (30 g) grass-fed butter or ghee or 2 tbsp (30 ml) avocado oil
• ½ cup (38 g) coarsely chopped mushrooms
• 1 small zucchini grated
• 1 small carrot peeled and grated
• 1 large celery rib diced
• 2 scallions white parts only, finely chopped
• 5 oz (150 g) frozen chopped spinach, thawed and moisture squeezed out
• 1 lb (454 g) ground beef
• 1 large egg
• 1 tsp sea salt
• 1 tsp granulated garlic or garlic powder
• 1 tsp dried dill
• 1 tsp dried thyme
• ½ tsp onion powder
• ½ cup (30 g) finely chopped fresh Italian parsley
• 1 cup (120 g) shredded cheddar cheese
• ½ cup (56 g) shredded provolone or mozzarella cheese
• ½ cup (50 g) shredded Parmesan cheese
• 1 cup (240 ml) filtered water

Instructions

• Add the butter to the Instant Pot and press Sauté. Once the butter has melted, add the mushrooms, zucchini, carrot, celery, scallions and spinach and sauté for 7 minutes, stirring occasionally. Press Keep Warm/Cancel.
• Using a slotted spoon, carefully transfer the cooked vegetables to a large piece of cheesecloth or a clean kitchen towel. Wrap the veggies up and tightly squeeze out any excess liquid. Set aside.
• Place a large piece of foil on a flat surface. Place a large piece of parchment paper on top of the foil. Set aside.
• In a large bowl, combine the ground beef, cooked and drained veggies, egg, salt, granulated garlic, dill, thyme, onion powder, parsley, cheddar cheese, provolone cheese and Parmesan cheese. Gently mix until everything is combined. Transfer the mixture to the parchment paper and form it into a meatloaf shape, being mindful of the size of your Instant Pot—the thickest part of the meatloaf should be no more than 3½ inches (9 cthick. Wrap the parchment paper–lined foil up around the meatloaf, leaving a small opening at the top.
• Place the Instant Pot trivet inside the Instant Pot, then pour in the water and carefully place the meatloaf packet on top of the trivet. Place the lid on the Instant Pot, making sure the steam-release valve is sealed. Press the Manual button and set the Instant Pot for 25 minutes.
• When the Instant Pot beeps, press Keep Warm/Cancel. Using an oven mitt, “quick release” the steam-release valve. When the steam stops venting and the silver dial drops, carefully open the lid. Using a meat thermometer, test the meatloaf to confirm that the internal temperature is at least 160°F (71°C) in the thickest part.
• Carefully remove the meatloaf packet from the Instant Pot and gently unwrap the packet. Transfer the meatloaf to a serving plate and allow it to rest for 10 to 15 minutes before slicing, then serve immediately.

Notes

Note: If you prefer a sauce on top of your meatloaf, cook the meatloaf topped with ½ cup (120 ml) of low-carb ketchup or barbecue sauce.

Nutrition

Calories: 434kcal

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